Light winter chills are already here!! And so are a bunch or fresh winter vegetables! Be it the green crunchy peas or fresh tender french beans…even cauliflowers,which otherwise are available round the year , have a special freshness to them! I remember those small , little yelloish cauliflower bunch that comes in the market , especially during winters. I get them straight from farm and possibly organically grown at those little fields in the neighbourhood. But some of the veggies do not make an interesting subji…a french bean subji reminds me of my tiffin nightmares….But I love french beans in my chinese meals and also in mixed vegetable subji and kormas and pulaos! So, a delicious creamy Mixed vegetable patiala layered by fried papads make a delicious subji to go with your rotis or parathas! The recipe might be slightly different from the original one , but its close to what i had at a restaurant , where it was served in fried papad layers.
Boil 2-3 cups water in a vessel and add sliced onion and cashewnuts. Let the onions cook till translucent and cashewnuts swollen a bit and floating. Drain and cool. Grind it in a mixie to a fine paste.
Blanch the chopped cauliflower,french beans,green peas in hot water and keep aside. Heat oil in a kadhai and add cumin seeds to splitter. Now add the onion and cashewnut paste and saute on low to medium flame , frying with a spoon to avoid sticking t
Now make a paste of red chilly powder,turmeric and garam masala with some water and add to the kadhai. Saute for 1-2 mins and add the blanched vegetables and mix well. Add the milk and stir.
Season with salt,sugar and cook for 3 mins. Add half the grated paneer and chopped coriander and mix. Finally add cream and put off the flame.
In a serving bowl, place a fried papad at the base and top it with the prepared vegetable. Now put another papad over it and again top with a layer of gravy. Finally add grated paneer over the top and garnish with chopped coriander. Serve with hot pa
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Most of us Ubanites have this new found love for a space that’ll give us some “space”..Literally!
A place outside the boundaries of your home or workplace where you can be alone or with your friends and not be bothered with the hovering staff to take your order, execute and slap a bill and wait for you to empty space. I love my personal space and I’m very protective about it. So when the saturation sets in, ( being a mom to two naughty boys, I need to reset myself very often) I head to a nearby cafe just alone or with my bestie to spend next few hours in peace.